This soft and chewy 3 ingredient gluten free flatbread recipe is delicious and can be eaten in so many different ways!
Whether you need a great gluten free recipe, you’re looking for something acceptable for the keto diet, or you just want new recipes for healthy foods, this is a good one to add to your collection!
Making homemade gluten free flatbread might be intimidating, but this is super simple!
You don’t need any special equipment to make this 3-ingredient gluten-free flatbread.
Gluten-free baking can seem complicated because it’s hard to find amazing gluten free options. This recipe is great because not only does it have super simple main ingredients, but it’s also so tasty and incredibly easy to make!
Keep the 3 simple ingredients for this recipe on hand, because they’re perfect for throwing a delicious meal together on a busy night.
If you need a little recipe inspiration to decide how you’ll use these flatbreads, check the variations section later in this post. You can get creative with this flatbread, and try it with your favorite toppings!
Why This Recipe Works
This recipe works for so many reasons.
It’s awesome when you find a recipe that makes creating great meals easier and healthier! Especially when it’s a gluten free recipe that anyone can enjoy!
The best part is you can make it for a fraction of the cost of buying gluten free bread at the grocery store.
- Quick to make!
- Easy recipe
- Tons of variations and uses
- Only 3 simple ingredients!
- Low carb
- Keto Friendly
You can get all the ingredient details and step-by-step instructions for this gluten-free flatbread recipe from the recipe card at the bottom of this post.
- Almond Flour: A quality brand of almond flour will have a mildly sweet, nutty flavor. This is a great flavor for a flatbread, although it’s almost entirely cooked out as the batter cooks. There will just be a nice almost neutral flavor left behind. You can use a different gluten free flour if you need or want to.
- Tapioca Flour: A tapioca flour is slightly sweet flour and when it comes to gluten free baking, it’s a staple! Also known as tapioca starch, this flour is great for thickening batter.
- Coconut Milk: Coconut milk is a great liquid for gluten free batter, because it hydrates the dough really well and has a subtle but delicious flavor. You can also use full fat coconut milk.
- Oil: You can use whatever oil you want in this recipe, but you’ll probably want to stick with one that has a light flavor for the best results. A light olive oil, or coconut oil, will work well. This oil is for pan-frying your flatbread.
- Rosemary: You can add rosemary to this easy flatbread recipe for a sage-like and peppery flavor.
- Cilantro: For a fresh and citrusy flavor, add a little cilantro to your batter. Be careful not to add too much because it can take over the flavor completely.
- Salt: Salt helps enhance all the flavors of any recipe and a little salt can make a big difference, but it’s not required.
- Chopped garlic: Chopped garlic, or garlic powder, adda a great flavor. It is a tiny bit of spice and a nutty flavor that adds a lot to the flavor of this flatbread.
Mix flours. Combine almond flour and tapioca flour in a large mixing bowl with a wooden spoon. (If using any seasonings or add-ins, mix them in with the four). Whisk to mix the flour well.
Add coconut milk. Whisk in coconut milk until you achieve a thick batter.
Let sit. Let the batter sit for a minute or so at room temperature. Add a pinch of flour if too watery.
Heat pan. Heat your non-stick frying pan or cast iron skillet on medium heat. When hot, add in your neutral oil for frying.
Pour in batter. Use a measuring cup (1/3) to pour the batter into the hot non-stick pan. When pouring, spread the batter into the shape you’d like. (circular or rectangular)
Cook. Cook the flatbread for 2 minutes or so – until you see tiny bubbles forming all throughout. The bottoms will be slightly golden.
Cook other side. Flip the flatbread and continue cooking for 1-2 minutes.
Set aside. Remove from heat and let sit on a tea towel until you complete the next flatbread.
Serve warm. If storing leftover flatbreads, put them in an airtight container, and into the fridge for up to 3 days.
- Use full-fat coconut milk to help moisten your homemade flatbread batter. The fat helps reduce the toughness in gluten free bread.
- Always let the batter rest in the large bowl when doing any gluten free baking/cooking.
- Measure your ingredients carefully and follow the instructions completely for the best results. This is important in any baking/cooking but especially gluten free cooking. Gluten free ingredients tend to be a little trickier to get right, but if you follow my lead in the instructions you should be good to go.
- A non-stick pan is really important because your batter will be a little sticky. You’ll be using oil, but you don’t want to end up with your flatbreads stuck to the pan.
- Cook a bit longer for a crispier flatbread but pay careful attention so they don’t get burnt.
- If you’re not looking for a vegan recipe, you can substitute the coconut milk for an organic Greek yogurt.
- Season with your choice of spices to make a delicious flatbread to suit your preference.
- Use this 3-ingredient flatbread as a breakfast wrap, flatbread pizza, and a lunch sandwich wrap. You can make a savory Philly cheesesteak flatbread or top it with sweet toppings and make it a dessert. For desserts, spread peanut butter or Nutella on this flatbread and top it with sliced fruit or other delicious flavors.
Gluten Free Bread FAQs
Which gluten free flour will rise with yeast?
Garbanzo Flour is a great gluten free flour to mix in with the main gluten-free all-purpose flour in any recipe to make it rise and brown well.
Why do you put vinegar in gluten free bread?
Some gluten free bread recipes call for vinegar to light up the dough, but it doesn’t change the flavor. You can’t taste it at all in the recipe.
Does active dry yeast work with gluten free flour?
Both active dry yeast and instant yeast work well with gluten free flour.
Is flatbread and naan the same?
Naan bread and pita bread both are known as flatbreads. The difference is the fluffiness of the bread. Naan is made with ingredients that give it a thicker texture. Whereas, this flatbread dough is a thin, softer, and chewier texture.
What is the secret of baking with gluten-free flour?
Gluten free flour requires more liquid because the fine starches in this flour soak up more liquid.
More liquid means a looser or more runny batter.
Longer cook times are typically the secret to baking with gluten-free flour.
What gluten-free flour is most like all purpose flour?
Cassava flour is the most similar to white flour. It can be used in any recipe that calls for all-purpose flour.
The neutral flavor and lower calories make it preferable to coconut and almond flour.
What binds gluten-free bread?
The most commonly used binders used in gluten-free bread recipes are xanthan gum, guar gum, and psyllium husk. With that said, binders are not required in gluten-free bread. The high starch content in most gluten-free flours does the job of binding for you.
3 Ingredient Gluten Free Flatbread | Vegan
- 1 cup Almond Flour
- 1 cup Tapioca Flour also known as Tapioca starch
- 1.5 cups Coconut Milk or 1 can coconut full milk
- 1 tbs Oil of preference olive oil, vegetable oil, coconut oil
- 1 tbsp rosemary
- 1 tbsp cilantro
- 1/2 tbs salt
- 1 clove chopped garlic
- Combine almond flour and tapioca flour in a large bowl. (If using any seasonings or add-ins, mix them in with the four). Whisk to mix the flours well.
- Whisk in coconut milk until you achieve a thick batter.
- Let the batter sit for a few minutes. Add a pinch of flour if too watery. It will be a pancake batter consistency.
- Heat your non-stick pan or cast iron skillet on medium heat. When hot, add in your neutral oil for frying.
- Use a measuring cup (1/3) to pour the batter into the hot pan. When pouring, spread the batter into the shape you'd like. (circular or rectangular)
- Cook the flatbread for 2 minutes or so – until you see tiny bubbles forming all throughout. The bottoms will be slightly golden.
- Flip the flatbread and continue cooking for 1-2 minutes.
- Remove from heat and let sit on a tea towel until you complete the next flatbread.
- Serve warm. If storing leftover flatbreads, put them in an airtight container, and into the fridge up to 3 days.
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